LOVE CREAM PUFFS?
THEN YOU MUST TRY MY MOM’S FAMOUS RECIPE!!!!! UNBELIEVABLE!!!
CREAM PUFFS
BEST RECIPE EVER!! FROM MY MOM XO
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 35-40 minutes. LET COOL. Slice in half and pipe or scoop in Mom’s filling. Dust with powdered sugar or pour on melted chocolate.
MOM’S FAMOUS FILLING:
BEAT UNTIL CREAM:
1 PINT HEAVY CREAM
1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
1/3 CUP MILK
M.J. Vee says
My mom made them the same way. She also made a cream puff ring with the same cream! Wonderful!
Aviva says
SINFULL!!! Can the empty shells be frozen and if made small (for bite size) approx how many does recipe make? TIA would love to make this weekend if possible
Sally Lou Parris says
are there really NO eggs in this recipe?????
danielle says
There are 4 eggs in the directions.
DANIELLE says
They freeze perfectly-just defrost uncovered. Not sure how many you’ll get. This recipe yields 9-12 large.
carla brown says
love this cream puff receipe
danielle says
Yay!!! So do we! Enjoy
Barbara says
Do you use plain flour or self rising?
danielle says
Plain. If I ever use self-rising I will specify. Otherwise, you can always assume it’s regular. 🙂
Jill says
You can also make a SUPER EASY and SUPER DELICIOUS cream puff dessert. Follow the directions for the cream puff and put the entire batter in a greased cake pan. Bake at 400 degrees for 30 min. Then make the filling: a package large vanilla pudding (instant pudding) mixed with 2 cups milk and softened cream cheese. Put this on top of crust, then spread cool whip and zebra stripe it with chocolate syrup. YUMMY!
danielle says
sounds fab-I’ll have to try it-thanks!
silvia says
How many grams are in the stick of butter?
Those cream puffs look fab! 🙂
danielle says
4 ounces in one stick-does that help you?
Sue says
Can whipped topping be substituted for the whipped heavy cream?
danielle says
Hmmm, not sure. I say go for the heavy cream!!!
Doreen says
Yes, I make this with Cool Whip all the time, delicious
Laura says
I fill with butterscotch pudding and top with chocolate sauce. YUM!
danielle says
Oooh! Enjoy!
diane says
I LIVE IN AUSTRALIA, IM JUST WONDERING WHEN YOU SAY A STICK OF BUTTER, HOW MUCH IS THAT IN WEIGHT PLEASE ??? 🙂
danielle says
1 stick is 4 ounces
juanita says
one stick is 1/4th pound
Leanne says
From another Ozzie it is 113 grams/
Lori says
My mum used to make these, but she wouldn’t cut them in half. instead, she would pipe the filling in through a small hole. As little kids, we couldn’t figure out how it got in there!
Megan says
Ok, this may sound funny… but what is 1 C of flour?? Is it just 1 cup?
danielle says
yes!!!!
Peggy says
One cup means one measuring cup, which is 8 oz by VOLUME (not 8 oz by weight). It’s about the size of a full to the top teacup.
Wendy says
I’m going to try this. I haven’t been able to make the puff part since they took Spry off the market.
danielle says
go for it!!
Pattice says
Yes..cool whip is great for this.also helps for those that are lactose intolerant!! ..as another ‘trick’..as a caterer for 20 years..add ( TO A RECIPE THIS SIZE) 1 TAB KNOX GELATIN..WHIPPING CONSTANTLY SO YOU DON’T GET LUMPS OF CONGEALED GELATIN.!..the results are WONDERFUL!..the cream puff filling holds up…without getting runny…if I have a party…I bake the cream puffs dry hard as ‘hokey pucks…really)…I take the hard cream puff shell..fill them..place in the refrigerator….and they are soft in 2 days….Walla..no rushing. cream centers wonderful!…..done this for years..I also..whip the eggs till foamy..and add tot he four mix int he pot with mixer…some at a time…..makes the same cream puffs size,and quality, saves a ton of time.
gay smith says
I think I;d fill mine with a chocolate cheesecake frosting.
Denise says
1/2 cup or 1/4 pound, also
Deborah Finch says
I think your recipe is wonderful!! Good Job!
Mickey says
This is similar to the recipe I use and they always come out great…..thank you for using heavy cream instead of Cool Whip…they should take it off the market…spending time to make a fabulous dessert and using quality ingredients makes it worthwhile…thank you for sharing some good recipes…..
danielle says
you are very welcome!!!
Robin says
I attempted this recipe today and the batter for the puffs was very liquidity. I still put it in the oven, thinking that it may still work. Unfortunately they only puffed a little bit and did not look anything like they should. I have no idea what I did wrong. I did use real butter. Would that make a difference?
danielle says
I always use butter!
Robin says
I got it on the second try. I just didn’t cook it long enough. They are so good. My oldest daughter doesn’t care for cream puffs actually ate 2 of these. WINNER!!!
danielle says
oooooh I am so glad they worked out for you!!!!!
Robin says
Nevermind I figured it out.
Pretties and Pastries says
Mmmm these look and sound so heavenly!!! I wouldn’t have ever thought to put pudding mix in for the filing but I bet it makes them so yummy and moist! I am pinning this to make for later 🙂 If I wanted to pipe them out instead of spooning them, how big would I want to make the circle?